Steak Frites with Shallot Pan Reduction

Steak Frites with Shallot Pan Reduction


Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.

Yield: 4 servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)


1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
Cooking spray
3/4 teaspoon kosher salt, divided
2 teaspoons chopped fresh thyme, divided
1 pound boneless sirloin steak, trimmed
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons finely chopped shallots
2 tablespoons brandy
3/4 cup less-sodium beef broth
1 tablespoon Dijon mustard
1 1/2 teaspoons butter

1. Position 1 oven rack on the highest setting. Position another rack on the lowest setting.

2. Preheat oven to 450°.

3. Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.

4. Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.

5. Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.

6. Slice steak. Serve with shallot pan reduction sauce and potatoes.

Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $18. —Karen MacNeil



CALORIES 347 (18% from fat); FAT 6.8g (sat 2.7g,mono 2.4g,poly 0.4g); IRON 4.9mg; CHOLESTEROL 73mg; CALCIUM 39mg; CARBOHYDRATE 37.7g; SODIUM 612mg; PROTEIN 28.9g; FIBER 2.7g

Cooking Light, SEPTEMBER 2008